slow-cooker texas chili

This is hands down the best chili ever. Hall of Fame. This chili is bold, rich and full of flavor. The meat is sooo tender. When I eat chili I don't want chili con carne. I want chile carne!
My husband is not a fan of chili but he likes this- hardly your standard chili.

slow-cooker texas chili (Food Network Magazine, September 2010)
2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons light brown sugar
kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 (4.5 ounce) cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder (I always use 1/2 cup)
1 (14 ounce) can diced tomatoes with chiles
sliced scallions, fresh cilantro and/or sour cream for topping

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the oil in a large skillet over medium-high heat. Cook the beef in batches until browned, 4 to 5 minutes. Transfer to a 5-6 quart slow cooker. Reduce the heat to medium, add the onion to the skillet and cook until soft. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Transfer to the slow cooker then add the diced tomatoes. Cover and cook on low for 7 hours. Add the remaining brown sugar and serve with scallions, cilantro and/or sour cream for topping and chips if desired.

What I have to say- this isn't a chili you can just sit and eat a whole bowl of. It's very rich so I like to serve it over rice and of course with the toppings mentioned above. Or serve it Chile Colorado Burrito style in a tortilla with its thickened juices (add some Wondra to make it a gravy) over the top. Splendid!